Fig Lemon Marzipan Bundt Cake for a Very Special Occasion
It’s very hard to believe and somewhat difficult to come to terms with, but my mother turned eighty a few days ago. Where have the years gone? To celebrate, we went out for lunch with a few friends and I made this fig lemon marzipan bundt cake.
We lunched at Duchy Nursery which is an excellent venue with a roaring fire in the winter and good views of the Fowey valley and Restormel Castle. It also does very good food. The staff kindly took my cake so my mother didn’t see it. They lit the candles and brought it out on a cake stand just as we finished our meal. We all sang Happy Birthday only to find the whole restaurant joining in and clapping afterwards. I’m not sure if my mother was more pleased or embarrassed, but she was smiling broadly, especially when some of the diners came up to wish her many happy returns.
My mother is a big fan of both figs and marzipan, so I thought I’d make this fig lemon marzipan bundt cake. Bundt cakes always look stylish and go to prove the old saying that less is more. It’s mostly a case of loading the cake batter into a mould and then turning it out. The one I make cuts into 16 pieces, so with eleven of us there on the day, my mother had five slices’ worth of cake to take home – perfect! As it was a cake for a rather special occasion, I soaked the figs in limoncello and placed balls of marzipan in a circular pattern right in the middle of the cake. I iced it with a sharp lemon icing and dusted it fairly liberally with various shades of edible gold glitter.
I always feel a little uneasy until I’ve tried my bakes, but luckily this one was a triumph and was eaten with gusto by all. It had good body and texture without being overly sweet and tasted delicious.
With Twelfth Night fast approaching, I can highly recommend this fig lemon marzipan bundt cake. It may not be traditional, but it does contain marzipan and has the winter flavours of fig, lemon and almonds.
- 250g dried figs - chopped
- 5 tbsp limoncello
- 225g unsalted butter - softened
- 225g dark muscovado sugar
- 4 large eggs
- 125g wholemeal spelt flour
- 125g plain flour
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 80g ground almonds (freshly ground is best for flavour and texture)
- 1 lemon
- 100g marzipan
- 50g icing sugar
- edible gold glitter (optional)
- Soak the figs in the limoncello for a minimum of 1 hour - overnight would be ideal.
- Cream the butter and sugar until light in colour and fluffy in texture.
- Grate in the lemon zest and cream a bit more.
- Beat in the eggs, one by one, adding a little flour if the mixture looks like splitting.
- Stir in the flour, baking powder, bicarb and ground almonds.
- Squeeze in the juice from half of the lemon together with the figs and any liquid. Stir until just combined
- Spoon half of the mixture into the base of the bundt mould.
- Roll the marzipan into 16 balls and place around the cake so that each slice will contain one when cut.
- Spoon the rest of the mixture over the top and smooth out.
- Bake in the middle of the oven at 180℃ for about 50 minutes or until an inserted skewer comes out more or less clean.
- Leave to cool in the mould for about 20 minutes, then turn out onto a serving plate and leave to cool completely.
- Mix the icing sugar with just enough lemon juice to create a drizzling consistency.
- Drizzle it over the cake.
- Dust with the glitter if using.
- Allow at least 1 hour to soak the figs, but more is always better.
Other recipes for Twelfth Night cakes you might like
- Galettes des Rois via Patisserie Makes Perfect
- Twelfth cake via Regula Ysewijn
- Lemon marzipan cakes via Tin and Thyme
- Twelfth Night & Epiphany Mincemeat Soda Bread via Lavender and Lovage